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Very veggie oat bars

Packed with grated veggies, cheese, oats, and lots of other tasty ingredients, these very veggie oat bars are great for packed lunches. Plus, there's no pre-cooking required - just mix everything up in one bowl!
Prep Time30 mins
Cook Time1 hr 10 mins
Total Time1 hr 40 mins
Course: Light lunch
Keyword: cheesy oat bake, cheesy oat bars, oat bake, oat bars, very veggie bars
Servings: 9 slices
Author: Becca Heyes

Ingredients

  • 1 medium courgette (zucchini), grated (mine was around 315g / 11oz / 2 cups when grated)
  • 3 medium carrots, grated (mine were around 200g / 7oz / 1 3/4 cups when grated)
  • 225 g extra mature cheddar cheese, grated (~ 2 1/4 cup when grated)
  • 150 g (~ 1 1/2 cups) rolled oats
  • 80 g (~ 1/2 cup) self-raising flour
  • Few sprigs fresh basil or parsley, roughly chopped
  • 3 spring onions, sliced
  • 2 tbsp pesto (I used tomato and chilli pesto)
  • 4 eggs
  • 75 ml (~ 1/4 cup) milk
  • 1 tsp dried thyme or parsley
  • Salt
  • Black pepper
  • Oil for greasing

Instructions

  • Add the grated courgette (zucchini), grated carrot, grated cheese, oats, flour, chopped herbs, and spring onions to a large mixing bowl. Mix to combine. Then add the pesto, eggs, milk, dried herbs, and a good pinch of salt and pepper, and stir thoroughly until well mixed.
  • Grease a suitably sized baking dish, and transfer the oat mixture to the dish. Smooth out the top, and cover loosely with foil (remember the mixture will rise a little due to the self-raising flour). Bake at 190°C (Gas Mark 5 / 375°F) for around an hour, then remove the foil, and bake for a further 10 minutes, or until crisped up to your liking.
  • Leave to cool, or slice and serve straight away.